Summer Panzanella Salad

     This Summer Panzanella Salad was perfect for dinner last night.  I'll be making it often while stone fruits and garden tomatoes are available.

SUMMER PANZANELLA SALAD
recipe for Summer Panzanella shared by The Judy Lab

• 1 pint cherry tomatoes, cut into half
• 1 large shallot, finely sliced on a mandoline
• 2 garlic cloves, finely minced
• 1/4 cup red wine vinegar
• Extra-virgin olive oil
• Flaky sea salt
• Cracked black pepper
• 1 small loaf rustic Italian bread, torn or cubed into bite sized pieces (I used a baguette)
• 2 peaches, or any stone fruit, pitted and finely sliced
• 1 cup sliced strawberries
• 1/4 cup chiffonade of basil, plus additional sprigs of fresh basil for garnish
1.  Preheat oven to 375˚F.  Line rimmed baking sheet with parchment paper.
2.  In a large bowl, gently toss together tomatoes, shallots, garlic, red wine vinegar, 1/2 cup olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper.  Set aside.
3.  Place bread in a bowl and drizzle well with olive oil.  Fold bread cubes with a rubber spatula to distribute olive oil all over the bread.  Add additional oil if bread seems at all dry.  Spread the bread in an even layer on the sheet pan and season with salt and pepper.  Bake until golden brown and crispy.  Set aside to cool.
4.  Add peaches, strawberries, chiffonade of basil and toasted croutons to the tomato mixture.  Gently fold together.  Top with sea salt, black pepper and additional basil.  Serve at room temperature.  
NOTE:  Croutons can be made in advance. 

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